MICROWAVE FEATURES
SENSOR COOK RECIPES
Cranberry Fluff | Makes 6 to 8 servings |
2cups fresh cranberries
1cup water 3/4 cup sugar
1carton (3 oz.)
1carton (8 oz.)
1.Combine cranberries, water and sugar in a
2.Add enough hot water to reserved liquid to make 2 cups. Stir gelatin into hot liquid until it dissolves. Cover with wax paper. Microwave using SENSOR REHEAT Less.
3.Add berries and cool. Refrigerate until thickened. Fold whipped cream into cooled cranberry mixture. Spoon into serving dishes and garnish with extra whipped cream. Refrigerate until ready to serve.
Glazed Apple Slices | Makes 6 to 8 servings |
1/4 cup
3tablespoons butter or margarine
2tablespoons apricot preserves 1/2 teaspoon ground nutmeg 1/4 teaspoon salt
1/2 cup sugar
3/4 cup orange juice
1tablespoon cornstarch
4baking apples (about 11/2 lbs), peeled and sliced into 8 pieces each
3tablespoons chopped green pistachios
1.Combine brown sugar, butter and apricot preserves in a small bowl. Microwave at HIGH (100%)
45seconds to 1 minute, until butter melts and preserves soften. Stir in nutmeg, salt, sugar, orange juice and cornstarch. Microwave at HIGH (100%), 4 to 6 minutes or until thickened, stirring several times.
2.Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented wax paper. Microwave using FRESH
3.Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.
Savory Flounder Fillets | Makes 4 servings |
3/4 cup corn flake crumbs
3tablespoons chopped parsley
2teaspoons grated lemon peel 1/2 teaspoon paprika
1pkg. (1 lb.) flounder fillets
1egg, slightly beaten
Tarter or cocktail sauce, optional
1.On wax paper, combine crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then coat with crumb mixture.
2.Place fish in a covered,
3.Serve with tartar or cocktail sauce, if desired.
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